Nose

Elegant, neat and refined, it opens with predominant fruity
notes of apple, pear, banana and peach, evolving into fruity hues of
wisteria and jasmine.

Palate

Rounded, ample, creamy, with a characteristic sapidity, a good
structure and a delicate, pleasant note of ripe fruit.

Growing Conditions

The term “Rive” indicates the vineyards located in small towns or hamlets on steep terrains, dedicated to growing grapes with high quality and typicality. Here, vines are completely managed through manual work, as their sloping make all operations quite difficult. Il Vino dei Poeti Valdobbiadene DOCG Rive di Combai is a Prosecco Superiore Dry obtained from the vinification of Glera grapes harvested in a limited area, among the most exclusive locations for the production of this sparkling: “Rive” di Combai. It is the authentic expression of a territory where climate and morphological conditions are ideal for the grapes to reach their full ripening. A landscape of rare beauty, with vineyards contouring the hills and creating a unique winemaking environment, perfectly integrated within a territory where winegrowing dates back to over a thousand years ago.

Glera grapes used in this wine grow in a territory which benefits
both from Pre-Alps, which form a natural barrier against cold winds to
its north, and the sea and lagoon to its south. The climate is temperate
with cold though not excessively rigid winters, and hot, but not sultry
summers.

The steep slopes of the “Rive” are perfect for getting the most out of
sunrays and favor sharp day-to-night temperature excursions during
the ripening phase, thanks to the Pre-Alpine air descending along the
slopes. These conditions lead to a more complex and elegant bouquet.

The soil is light, not very deep, and was originated by seabed lifting
and carved by rivers. It is mainly made of marls and sandstone including
limestone and clay, which give the wine salinity and minerality.

Rainfall is abundant during the summer, granting the water that the
grapes need for ripening.

- Plants per Hectare: About 4800
- Training System: Double Inverted

Harvest

- Harvest Period: Between mid-September and the beginning of October
- Yield per Hectare: 130 q/Ha

Winemaking

According to wine regulations, bunches are harvested exclusively
by hand to select only the healthiest, ripest grapes, preserving their
integrity and organoleptic features.

Grapes are softly pressed to extract the compounds which are
fundamental for body and structure, but not the phenolic compounds
that may lead to instability, threatening both the quality and longevity of
the future sparkling wine.

The must is stored at a low temperature in steel tanks; thanks to static
decantation, it is depurated from substances which may lead to heavy,
unpleasant aromas.

After the first fermentation, the second fermentation takes place to
make the wine sparkling. According to the Martinotti method,
it is carried out in steel tanks, at a controlled temperature of 14-15 °C
with yeasts that have been selected in the traditional area where Glera
grapes are grown and Prosecco is produced.

After the fermentation, the wine is left to refine on the lees for
the period necessary to allow the autolysis of the yeasts, releasing
substances that enrich the wine’s body, structure and aromaticity,
balancing the sugar content.

The wine is cold-stabilized, filtered and bottled. After refining in
the bottle for a few days, it is ready to please the most refined and
demanding palates.

Appearance

Straw yellow, with fine foam, fine and persistent
perlage.

Food Pairing

Ideal as an aperitif, it is a perfect match with
fish starters and first courses (baccalà mantecato and shellfish), and
also vegetable-based dishes like risotto with asparagus, poultry or fish
second courses, fruit and pastries.